Meat-Stuffed Naan

Two words: MEAT AND BREAD! What could truly be better? Fluffy fresh bread coated in cilantro garlic butter and filled with a well-spiced ground beef filling. You’ll be going for seconds, thirds, and maybe even fourths!

THE MEAT FILLING

The meat filling, also called keema, is a super delicious well-spiced minced filling using ground beef! It’s seasoned to perfection and so juicy. I could eat the filling just on its own, with eggs, or even in a wrap.

Here are the ingredients you will need:

• ground beef
• olive oil
• garlic
• ginger
• garam masala
• coriander
• cumin
• red pepper flakes
• salt
• turmeric
• tomato sauce
• cilantro

In a pan over medium heat, add olive oil, garlic, and ginger and saute for 1 to 2 minutes until golden.

Then add ground beef to the pan along with all the spices (garam masala, coriander, cumin, red pepper flakes, salt, turmeric) and start to mash with a spatula or wooden spoon to break up completely.

Once the meat is browned and minced finely, add tomato sauce and cilantro. Mix and cook down for 2 more minutes. Take off the heat and allow it to cool completely.

Feel free to tweak the spices as needed. If you like it spicier, add more red pepper flakes. If you like it milder, add less. The amount I added to this recipe results in a mild filling with the slightest kick.

MAKING THE DOUGH

The process of making naan from scratch is actually really simple so definitely don’t be intimidated to make bread at home, especially if this is your first time! Let’s break down the steps.

1. HYDRATE THE YEAST: Just add warm water to the bowl with sugar and sprinkle the instant yeast on top. Cover for 5 to 10 minutes until it’s puffy and bubbly. That’s how we know the yeast is alive. You can also alternate active dry yeast with instant yeast just fine.

2. FORM THE DOUGH: To make the dough, add the flour, yogurt, water, olive oil, salt, and the proofed yeast to a large mixing bowl. If you have a stand mixer, use the hook attachment to mix until the dough comes together. If you don’t have a stand mixer, use a rubber spatula or a wooden spoon. Knead for 1 minute. The dough should not be too sticky but it should be elastic.

3. RISE. Once the dough is ready to go, transfer it to a large oiled bowl and cover it tightly. I cover it first with saran wrap and then a warm damp towel. Place it in a warm place to proof until double in size, about 1 hour to an hour and a half.

4. MAKE THE GARLIC CILANTRO BUTTER. While it rises, I like to prep the butter that we will brush on the outside of the cooked naan. Just mix melted unsalted butter, fresh minced garlic, salt, and chopped cilantro. Set it aside until we need it!

5. FILL AND SHAPE. After it has doubled in size, split it into 7 to 8 equal pieces. Grab a plate that is completely flat. Oil the plate so the dough doesn’t stick and place one dough ball in the center. Stretch it out just a bit from the edges and add about 3 to 4 tablespoons of meat filling in the center. Pull the edges towards each other and pinch to seal. If you’re having difficulty pinching it shut, just stretch each corner of the dough to wrap it around and cover it. Once stuffed and in a ball again, roll it out from the center to the outside until it’s thin and wide. Repeat with the rest of the dough.

6. COOK! Preheat a skillet over medium heat until it’s hot. Do not skip this step. The dough won’t puff the same if the pan isn’t hot enough. Add a little oil to the skillet or pan. Transfer one piece to the skillet. Cook for 2 to 3 minutes or until there is some nice golden brown color. Flip over and cook on the other side for another 2 to 3 minutes. Repeat with the rest.

7. BRUSH! For the final step, brush the naan with the garlic cilantro butter we made earlier. I like to brush both sides but you can choose to just brush the tops only.

HOW TO STORE NAAN AND MAKE IT AHEAD

STORING LEFTOVERS:

If you have any leftovers, store them in a ziplock bag or airtight container and keep them in the fridge or freezer. Just warm it up in the pan or oven when you want to enjoy it again.

MAKING AHEAD:

If you’d like to make the dough ahead of time, you can pop it into the fridge after making the dough. Cover with saran wrap and keep it in the fridge until the next day. On the day you plan to cook the naan, take it out and allow the dough to come to room temperature and then double in size before dividing and preparing each piece.

TIPS & NOTES

• If you would like to make plain naan, just skip making the garlic and cilantro butter. You can also make half plain and half garlic.
• Instead of stuffing it with meat, you can also do a cheese filling. If you want to make the meat filling but have some vegetarians, you can do a mix of both. Another option is to combine meat with cheese for 1 filling!
• Instant yeast can be used interchangeably with active dry yeast. For instant yeast, you do not need to proof it in warm water and sugar. Just sprinkle it directly on top of the water and then add all the ingredients. Make sure to still add the water and sugar for proofing in the recipe if you use instant yeast!!
• Make sure your skillet is HOT before cooking the naan! A hot skillet helps the naan rise fast for fluffier bread.
• Serve it with some butter chicken for the perfect meal!

Watch How to Make It

If You Love Bread, Try These Recipes Out Too!

• Cheese Fatayer
• Detroit Style Pizza
• Jalapeno Cheddar Cornbread
• Homemade Bagels
• Cheese-Stuffed Naan

If you tried this recipe and loved it, drop by down below and let me know how you liked it with a rating and comment! Feel free to also leave a question there about this recipe and I’ll get right back to it.

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